We feature 10 of the best steak-serving restaurants, across a range of budgets — we have even included a wine pairing, so you don’t have to embarrass yourself in front of the sommelier.
All steaks were requested medium-rare. From the finest grade, well-marbled imported tenderloins to pan-fried slices of Vietnamese rump, we’ve covered it all.
Meat: Six-week Dry Aged Australian Striploin 450g (VND779,000)
Wine: Mapu Cabernet Sauvignon, Chile (VND140,000 / glass)
Le Quang Hung, the manager: “Our beef is hung or rack-dried and aged for several weeks; something only the higher grades of meat can tolerate. Evaporation shrinks the beef, concentrating flavour and softening the meat.”
Summary: The juiciness and taste of this striploin is something to be savoured; zapped on the grill just long enough to make it hot, the thin cut still manages to be medium-rare. The chimichurri sauce really stands out, and elevates this gift of tender goodness to a whole new level.
Located at 56 Tran Quoc Toan, Hoan Kiem, Hanoi. Open daily from 11am until 11pm. Call (024) 3200 9666 or visit ricosteakhouse.com for more information
Don’s — A Chef’s Bistro
Meat: Alberta AAA Ribeye 350g (VND750,000)
Wine: Anakena Birdman Cabernet Sauvignon, Chile (VND99,000 / glass)
Donald Berger, the chef: “I’m so excited to get Alberta AAA beef back into Vietnam again, after a 10-year absence. To me, it’s the tastiest of any beef I’ve had; Alberta has pristine air and water, and the cattle are finished on a barley feed, resulting in a cleaner, sweeter taste, and lingering flavour.”
Summary: From the first bite it’s clear this is a special piece of meat. There’s a superb depth and complexity of flavour, in part due to those special Alberta conditions, but equally a result of the open wood fire cooking method and generous seasoning. The value is amazing, too, as this large ribeye comes with a pair of sides and a sauce.
Located at 16 Quang An, Tay Ho, Hanoi. Open daily from 10am until 11pm. Closed on Mondays for lunch in summer. Call (024) 3719 3719 or visit dons-bistro.com for more information
Meat: Australian Ribeye 200g (VND186,000)
Wine: La Palma Cabernet Sauvignon, Chile (VND76,000 / glass)
Ngo Van, the owner: “Our special ribeye is grass-fed, and from Australia. It’s a really well known cut, and very juicy when cooked medium-rare. We grill both sides at 300°C and then rest for a few minutes. It’s just seasoned with salt, pepper and olive oil.”
Summary: As the second cheapest option on our list, the quality of the steak was a great surprise. A thick cut piece, cooked to perfection and dripping with juicy goodness. The skewer of vegetables on top is a great touch, and the pepper sauce and Caesar salad on the side make this an excellent all-round meal.
Located at 3 Thai Phien, Hai Ba Trung, Hanoi. Open daily from 9am until 10.30pm. Call (024) 3992 2326 or visit facebook.com/botanica.vietnam for more information
Meat: Wagyu Grade 7/8 Tenderloin 200g (VND1.39 million)
Wine: Alta Vista Premium Malbec, Argentina (VND180,000 / glass)
David Timm, of El Gaucho: “Cooked on our speciality grill for about four minutes to achieve a perfect medium-rare, our Wagyu beef has just the right amount of marbling to combine tenderness, juiciness and flavour.”
Summary: Steak this good should come with a disclaimer: “May lead to addiction.” The flavour from the grill, the quality of the meat — easily cut with the side of a fork — it’s just all perfect. Served on hot plates, the complimentary roasted garlic bread and caramel vodka make this an altogether memorable dining experience.
Located at G2, Ground Floor, Somerset West Point, 2 Tay Ho, Tay Ho, Hanoi. Open daily from 11am until late. Call (024) 3718 6991 or visit elgaucho.asia for more information
Meat: Japanese Wagyu A4 Striploin 100g (VND2 million)
Wine: Robert Mondavi Woodbridge Merlot, USA (VND240,000 / glass)
Jean Francois Nulli, the chef: “We select the A4 grade for our steak, due to its perfect marbling rate. Rapid cooking promotes melting and caramelisation of the fat. The cattle are fed with remnants of pressed olive pulp, to improve the quality and taste of the meat.”
Summary: There’s a real touch of class to this dish; it’s so much more than a steak. The slow-cooked onion purée, honeyed radish, homemade entrecote sauce and stunning plating add up to something really special. Even the duck fat chips alone are worthy of a poem.
Located in the JW Marriot Hanoi, 8 Do Duc Duc, Me Tri, Tu Liem, Hanoi. Open daily from 6pm until 10.30pm. On Sundays, also opens from 11.30am until 2.30pm. Call (024) 3833 5588 or visit facebook.com/frenchgrill for more information
Meat: Beef Fillet Tournedos Rossini (VND950,000)
Wine: Trivento Tribu Pinot Noir, Argentina (VND200,000 / glass)
Vu Van Thanh, the sous-chef: “This dish features filet mignon with foie gras, asparagus and black truffle sauce. It’s a classic, perfect for special occasions. The meat is marinated and cooked sous vide for two hours at 57°C, before getting a quick sear to develop a crust.”
Summary: The steak, cut from the most underworked part of the animal, is nothing short of divine. The seared foie gras balancing on top lends a rich, fatty note to a cut of meat often derided for a lack of flavour. The puddle of truffle sauce adds a warm, umami edge; it’s simply delicious.
Located on the 63rd floor of the Lotte Hotel Hanoi, 54 Lieu Giai, Ba Dinh, Hanoi. Open daily from 6am until 10am, 11.30am — 2.30pm and 5.30pm until 10pm. Call (024) 3333 1701 or visit lottehotel.com/hanoi/en/dining.asp for more information
Meat: Pan-fried Australian Rump 280g (VND120,000)
Wine: Monastier Cabernet Sauvignon, Chile (VND28,000 / glass)
Nguyen Hoang, the owner: “Our lean rump steaks are marinated for 24 hours before cooking. We only use imported beef, which I personally inspect and select. It’s then cut and trimmed by our staff, and is always properly rested before serving.”
Summary: By far the best value option in this guide, the steak comes up a perfect medium-rare every time. The meat is tender and flavoursome, and there’s a strong selection of sauces and salads to choose from. The homemade bread rolls are a real treat, perfect for wiping up the leftover juices.
Located at 3, 120 Hoang Hoa Tham, Ba Dinh, Hanoi. Open daily from 10am until 9.30pm. Visit facebook.com/cutisunrestaurant for more information
Hemispheres Steak and Seafood Grill
Meat: Premium Japanese Hitachi Ribeye 150g (VND1.3 million)
Wine: Banfi Col de Sasso Cabernet Sauvignon, Italy (VND220,000 / glass)
Vo Anh Duc, the sous-chef: “The cattle for this beef are raised over 30 months in Ibaraki Prefecture’s natural and dynamic environment, in a grain-growing region. They are raised by hand, and given a strictly selected feed.”
Summary: The marbling throughout the meat gives it a smoothness and flavour almost without equal; it’s so rich, that 150g is more than enough for one serving. The accompanying truffle gratin is a diamond among side dishes, while the selection of Japanese condiments make this a truly unique dining experience.
Located in the Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu, Tay Ho, Hanoi. Open daily from 6pm until 10.30pm. Call (024) 3719 9000 or visit sheratonhanoi.com/hemispheres for more information
Meat: Côte de Boeuf approx. 1.3kg (VND1.3 million)
Wine: Francois Labet Pinot Noir, France (VND110,000 / glass)
Mimi, the chef: “This meat is aged for 120 days. It’s a grain-fed OP Rib young beef (YG) Black Angus steak from Western Australia. Served rare to medium-rare unless specified differently. We carve at the table.”
Summary: With a few leaves, and two pots of mustard, the simplicity of this dish gives way to allow the quality and finish of the meat to shine through. It’s a spectacular thing, both to behold and to devour. The side dish included is pretty flexible; baby garlic potatoes, chips, crisps or risotto.
Located at 7/58 Dao Tan, Ba Dinh, Hanoi. Open daily from 11am until 10pm. Call 0949 925863 or visit facebook.com/cousins.daotan for more information
The Vin Steak
Meat: Australian M9 Wagyu Tenderloin 200g (VND1.75 million)
Wine: Kaiken Reserva Cabernet Sauvignon, Argentina (VND145,000 / glass)
Le Hoai Vy, the chef: “Our M9 steak is the highest grade for Australian Wagyu. This dish is special, not just because of the quality of the steak, but also the way it’s cooked; it’s marinated with a garlic and herb oil, and finished in café de Paris butter.”
Summary: Nothing says “eat me” like a geometrically perfect chunk of tenderloin. The extra attention the meat receives before and during cooking results in a fillet which is both flavoursome as well as melt-in-the-mouth soft. The accompanying rocket salad and green peppercorn sauce are ideal partners to beef.
Located at 7 Xuan Dieu, Tay Ho, Hanoi. Open daily from 10am until 10pm. Call (024) 3722 4165 or visit thevinsteak.com for more information
Photos by Teigue John Blokpoel